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Utterly delicious healthy chocolate recipes

Who doesn’t love chocolate chip cookies or a decadent chocolate mousse? Well, thanks to chef Priscilla Soligo of Rawthentic Food and Raiz The Bar chocolate we can share some healthy chocolate recipes. Now the kids – and you – can enjoy some guilt-free, gluten-free indulgence!

healthy chocolate recipes: These chocolate chip cookies are full of flavour
These chocolate chip cookies are full of flavour

#1 Chocolate Chip Cookies

(Vegan, gluten-free, dairy-free, egg-free; makes approximately 18 large cookies)


• 1 cup plus 3 tablespoons oat flour (blend GF oats in a high-speed blender)

• ¼ cup blanched almond flour

• ¼ cup arrowroot flour

• ¼ cup almond butter

• ¼ cup coconut blossom sugar

• ¼ cup maple syrup (or your favourite liquid sweetener)

• ¼ cup coconut oil

• 3 tablespoons psyllium husk

• 1 tablespoon vanilla extract

• ½ teaspoon baking soda

• 1 teaspoon Celtic sea salt (or ¾ teaspoon pink Himalayan)

• 1 cup Raiz The Bar Classic Authentic Me, chopped into small chunks (approx. 3 bars)


1. Preheat oven to 180 degrees Celsius.

2. In a large bowl, combine dry ingredients, except chocolate chunks.

3. In a separate medium size bowl, combine wet ingredients.

4. Combine wet ingredients into dry ingredient bowl and mix well with a spatula, whisk or hands into a well-incorporated dough; it should be quite wet. Fold in the chocolate chunks.

5. On a parchment-lined baking tray, measure approximately 2 teaspoons for each cookie, ensuring they are separated as they will spread as they bake.

6. Bake cookies for 11 minutes (may vary from oven to oven).

7. Allow to cool completely on a rack. Cookies store well in an airtight glass container on the countertop

Healthy chocolate recipes: Avocados are used to great effect in this chocolate mousse
Avocados are used to great effect in this chocolate mousse

#2 Raiz The Bar with Chocolate Mousse!

(Raw, vegan, paleo, gluten-free, nutfree; makes approximately 1 cup of mousse)


• 4 x Raiz The Bar 52g Authentic Me Bars, gently melted

• 2 medium avocados, pitted

• 95g maple syrup (or ¼ cup plus a tablespoon)

• ¼ teaspoons raw unrefined high-mineralised salt (Celtic or pink Himalayan)


1. Add all liquids into a high-speed blender, then add remaining ingredients. Blend until creamy smooth.

2. To serve, add fresh raspberries, mixed berries, fresh fruits, nuts, seeds, freeze-dried fruits, rawnola, whatever you prefer! Can be stored for up to two days in the fridge in an airtight sealed glass container.

For more recipes like these visit

This article first appeared in the June/July edition of Expat Living magazine. Subscribe now so you never miss an issue.

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